This one’s comfort food at its best. Crock Pot French Onion Pork Chops are rich, savory, and crazy easy to throw together.
The pork comes out fork-tender, and the onions melt into this flavorful, slightly sweet gravy that’s just perfect over mashed potatoes or rice. It’s a slow cooker win that smells amazing all day while it cooks.
Why I Love This Recipe
I’ve made these pork chops more times than I can count. It started as one of those “what do I do with these pork chops?” kind of days. I threw them in the crockpot with a bunch of onions and broth, and by dinner, it was a full-on comfort meal. Now, it’s on repeat.
- The pork is melt-in-your-mouth tender
- The onions turn sweet and jammy
- You barely have to do anything
- It works with pantry basics
- Smells like heaven all day long
What You’ll Need
- 4 bone-in pork chops (about 1 inch thick)
- 3 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 packet (1 oz) onion soup mix
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup shredded gruyère cheese (or Swiss)
- Optional: Fresh thyme for garnish
Pro Tips
- Brown the onions before adding them to the crockpot — it’s worth it for extra flavor.
- Use bone-in pork chops so they stay moist and don’t dry out.
- Add the cheese at the end so it doesn’t get rubbery.
- If your onions are strong, cook them longer until they get soft and sweet.
- Serve it over mashed potatoes, rice, or toasted French bread for a full meal.
Tools You’ll Need
- Black oval crockpot
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon
- Tongs
- Cheese grater (if not using pre-shredded)
Substitutions and Variations
- Boneless pork chops work, but may cook faster
- Swiss or provolone can replace gruyère
- Use chicken broth if you don’t have beef
- Add mushrooms with the onions for extra umami
- Swap mozzarella for provolone for a meltier top
Make Ahead Tips
- You can slice the onions the day before and store them in the fridge.
- Brown the onions and sear the pork chops ahead and keep them in the fridge overnight—just dump everything in the next morning.
- Leftovers reheat beautifully the next day.
How to Make Crock Pot French Onion Pork Chops
Step 1: Slice the Onions
Thinly slice 3 large onions using a sharp knife.
Step 2: Sauté the Onions
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet. Add the sliced onions and cook over medium heat for about 15–20 minutes, stirring occasionally, until golden and soft.
Step 3: Sear the Pork Chops
Push onions to the side, or remove them from the pan. Sear 4 bone-in pork chops in the same skillet for 2–3 minutes per side until browned. You’re not cooking them through, just getting color.
Step 4: Layer Everything in the Crockpot
Add half of the caramelized onions to the black oval crockpot. Place the seared pork chops on top. Sprinkle 1 packet onion soup mix, 1 tsp garlic powder, and ½ tsp black pepper over the pork. Top with remaining onions. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce.
Step 5: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until pork is tender.
Step 6: Add Cheese
Once the pork is tender, sprinkle 1 cup shredded mozzarella cheese and ½ cup shredded gruyère on top. Cover for 5–10 minutes until melted.
Step 7: Serve
Scoop out pork chops with a big spoonful of onion gravy and cheese. Garnish with fresh thyme if using. Serve in a shallow plate.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently in the microwave or in a pan with a splash of broth
- Freeze without the cheese topping for up to 2 months
Servings & Time
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: About 7 hours (including prep)
Macros (Per Serving – approx.)
- Calories: 420
- Protein: 38g
- Fat: 24g
- Carbs: 12g
- Fiber: 1g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Slow cooking breaks down the connective tissue in pork, making it super tender. Caramelizing the onions first draws out their natural sugars and builds that deep, sweet-savory flavor. The soup mix and broth build an umami-rich gravy. And the cheese? It adds that melty, gooey finish everyone loves.
Common Mistakes
- Skipping the onion browning: Raw onions won’t give you that deep flavor.
- Using thin pork chops: They cook too fast and dry out.
- Overcrowding the crockpot: The chops need space for the liquid to circulate.
- Adding cheese too early: It’ll melt into the sauce instead of staying on top.
What to Serve With
- Mashed potatoes (perfect for soaking up the sauce)
- Steamed green beans or broccoli
- Roasted carrots
- Rice or buttered noodles
- Crusty bread or garlic toast
FAQ
Can I use boneless pork chops?
Yes, but they cook faster—check for doneness around the 5-hour mark on low.
Do I have to brown the pork first?
It’s optional, but adds great flavor and texture.
Can I make this in the oven instead?
Yes, bake covered at 325°F for 1.5 to 2 hours in a Dutch oven.
Can I skip the cheese?
Sure! It’s still delicious without, just more of a classic onion gravy vibe.
Final Thoughts
Crock Pot French Onion Pork Chops are that low-effort, high-reward meal everyone needs in their back pocket. Once you try it, it’s going straight into the regular dinner rotation. If you give this recipe a shot, come back and let me know how it turned out or drop a question—I love hearing how it went for you!